If you follow me on social media, you probably know that I found this recipe at Bon Appetit Magazine, and that I tasted the original version of it, before make it my own! The changes I made to the recipe are quite significant, but I worked really hard not to change the original flavors or texture of the cake. I think I succeded! I traded the butter for coconut oil, raspberries for fresh strawberries (because they are more of a local product), white sugar for raw sugar and white flour for gluten free flour.

The cake is really good! It’s fluffy and sweet, but also with a tangy aftertaste. Perfect for people with sweet tooth of to enjoy with a cup of coffee on a rainy afternoon. I used goat ricotta cheese mixed with greek goat yogurt from Rancho Avellanas (now available at Green Center!), to improve the texture. Sometimes gluten free flour can be crumbly, but this mixture helps prevent that, and achieves a really soft and creamy cake texture! Enjoy!